Where beer geeks get offended. Welcome to the world of beer as viewed by the founder of the New Albanian Brewing Company in New Albany, Indiana, who reminds you that beer is far too important to be left to Rate Advocate.

Friday, July 31, 2009

In general daily terms, beers brewed by NABC fall into three categories epending on the type of yeast used: London, California Common (for lagers) and Belgian Saison.

Broadly speaking, now that the 15bbl/30bbl Bank Street Brewhouse is up and running, the London yeast primarily will be employed downtown to brew the core portfolio of ales for distribution: Beak’s, Elector, 15-B and Hoptimus.

Lagers (Mt. Lee, Kaiser, Abzug, et al) and Belgians (Tunnel Vision, Tafel, Saisons) will be brewed at the original 4bbl/8bbl garage brewhouse off Grant Line Road.

Expect there to be exceptions, as the new yeast propagator at BSB makes it possible to grow any yeast efficiently and quickly and use it at either location, but on a day to day basis, the preceding constitutes the game plan.

Dave Pierce and Jesse Williams work at BSB, and Jared Williamson is at Grant Line. These are their primary workplaces, but there’ll be much movement between the sites, as well as the opportunity for fun and creativity once the routine is established. Until then -- and it will take some time -- we're trying to nail down schedules and rotations.

Today is the first BSB brew day of two (plus Saturday) designed so that we can have a fermenter filled with Hoptimus by the end of the day tomorrow. 15-barrel batches of Beak’s and Elector were brewed Wednesday and yesterday, and a like sized batch of 15-B comes Sunday. We’ll have 75 barrels of ale in the process of fermenting by Monday, and if this doesn’t seem like much, consider that the previous yearly high of brewing at Grant Line was just beneath 500 barrels.

Jared will be improving on that 500 bbl figure at Grant Line this year, and two of his garage brewery selections currently are on draft at Bank Street: Haggis Laddie Celtic Red and Tafel.

I mention the former with slight trepidation, as it’s Friday and the sole keg we have to sample has already been on tap for four days. It’s intended as standard, quaffing Irish-style red ale (London house yeast) and was brewed specifically for the upcoming Kentuckiana Celtic Fest on New Albany’s riverfront on August 22, hence the “Celtic” designation. A keg was surreptitiously tapped at BSB to gather customer feedback, which has been good so far. We doubt that it will become a staple, although it is hoped that the Celtic Fest will return next year, and if so, I’m sure we’ll do it again then.

The Tafel, which is on tap at both NABC locations, was for formulated by Dave as an exercise in (a) low gravity brewing for the session beer series, and (b) as a way to keep the Saison yeast working until there’s time for Jared to brew more Belgians along these lines. The word “tafel” means “table” in the Dutch, Flemish and German languages, and so it is table beer, unapologetically so. It is of characteristic Belgian flavor, quite mild with fruity spiciness, and suitable for more than one.

Here are a few of Jared’s comments, which illustrate what we learned about the yeast along the way to Tafel.

The Saison yeast worked very slowly on the Tafel, nearly 3 weeks, but I started fermentation near 72 degrees and then turned it up to 80 to finish. The Tunnel Vision I brewed last week began at 78 degrees and is already at 1020 and still rocking. If I can consistently get the results attained this week we can hold off (a different Belgian yeast strain) until higher gravity Belgians need a stronger strain later in the fall. I have several beers in the works to try with the Saison in the coming weeks/months.

Thursday, July 30, 2009

Every now and then I point in the direction of the Louisville Restaurants Forum, which is moderated by local food and wine writer Robin Garr. Threads pertaining to beer pop up on the forum fairly often, but more so than that, the forum functions as a gathering spot for foodies as well as food and dining industry people. I try to monitor the threads and participate whenever I'm able.

This thread about the Bank Street Brewhouse is long, but it may be of interest to blog readers for a number of reasons. Near the end of it, I had an epiphany of sorts in the realization that what we've chosen to do at BSB by combining "finer" dining with beer, as opposed to wine, remains confusing for many people. I'll be thinking about ways to make this point more clear as we move into what I hope is a period of having all cylinders firing at the same time, i.e., both the front and back of the house producing in unison.

This is the view into the hopback. After the boil, the hot wort pours through these "finishing" hops in route to the chiller and the fermenters, where yeast performs its magic.

Tuesday, Dave Pierce and Jesse Williams put the brewing equipment through the paces to make a yeast feeder batch, which means that there is yeast multiplying in each of the four fermenters. Yesterday, they brewed a 15-barrel batch of Beak's Best. Today comes Elector, and on Friday and Saturday there'll be Hoptimus (double batching that one). Bob's Old 15-B Porter follows on Sunday, at which point the fermenters will be full, nature's way will be in full swing, and much of the cast and crew will decamp to Wisconsin next week for the annual Great Taste of the Midwest.

With several intermediate steps yet to come, during the week of the 10th there'll be beer for drinking and shipping to the wholesalers.

It's relief to the max. Thanks to every one for waiting so patiently. It feels good to finally be brewing.

Tuesday, July 28, 2009

I'd been soft-pedaling coverage because of the daily, niggling problems that prevented the debut of brewing, but today it happened. Dave and Jesse put the brewing equipment through the paces to make a yeast feeder batch, and here are a few of the day's dispatches from the front line to command central:

12:02 p.m.Mashing in now. Ooh-ooh that smell…

1:58 p.m.Sparging now. First hops in ten minutes.

Later (by Twitter)The yeast feeder batch is on it's way to the fermenters. Pretty seamless first batch. For real batch of Beak's Best tomorrow.

9:00 p.m.Went very well. All systems performed and our efficiencies exceeded what I’ve ever seen on a start-up. All four Unitanks contain actively fermenting yeast. Tomorrow we are brewing Beak’s Best. The surprising tid-bit of the day was the lack of brewing aroma in the front of the house. The parking lot smelled great though, and no complaints from the neighbors. Thanks to all that came over to check out the trial run and for the words of encouragement. It means a lot. Jesse got to see his 18 months of hard work pay off. Stop in tomorrow for a big whiff of hops!

Tuesday, July 21, 2009

The following link leads to an accurate account of Friday's VIP Brewmaster's dinner beneath surprisingly chilly tents at Opti-Park in Broad Ripple. There'll never be another 70-degree daytime high on a Friday in July in Indianapolis, will there?

The second annual Friday dinner gathering wasn't quite the inebriated scrum of last year's inaugural event, at least for me, but it was an excellent meal with plenty of beer on hand. My favorite of the bunch? Our 21-month old anniversary ale was quite good, having aged into something suggesting the flavor, if not the alcoholic strength, of Calvados, and Lafayette Brewing's Tippecanoe Common ("steam" style) was the perfect foil for the main "Hoosier" course.

Good eating, good drinking, and a decidedly relaxed atmosphere. I'll be there for number three in 2011.

The idea is to use as much food as possible from the Farmers Market just across Bank Street from the restaurant. I’ve reprinted the dinner menu below. Wine and beer pairings have yet to be made, but each course comes with a pairing of wine and beer, according to the information I've received.

This dinner will be served on Monday, July 27, and begins at 6:30 p.m. The price per person is $60, not including tax or gratuity. The Windsor’s phone number is (812) 944-9688, and the dinner is available by reservation only. The Windsor Restaurant and Garden is located at 148 East Market St. in downtown New Albany.

Wine will be provided by Louis Meyer of Crossroad Vintners, beer by Tisha Dean of World Class Beverages, and a closing beer will come from the New Albanian Brewing Company.

Chefs are Justin McMillen and Cory A. Cuff. Cory says: "The Windsor staff would like to thank Susan Kaempfer of Develop New Albany, as well as the local farmers who’re making this possible. A full list of farmers is to come, and a full list of pairings, too.

Thursday, July 16, 2009

Following is a submission from reader Amy Clere, who attended the Brewhouse's Bastille Day function. Thanks for the review, Amy -- it brings joy to the heart of this inveterate Europhile.

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Your Bastille Day extravaganza was a delightful surprise! Indeed, Roger, you’ve got the best-kept secret in New Albany. Thank you for hosting a Bastille Day dinner, and thanks for embracing so enthusiastically the glorious culture of France!

On those occasions when I’ve been in France on Bastille Day, I’ve gone to dinner with friends where we could watch les feux d’artifice (fireworks). Bastille Day in France is typically called le Quatorze Juillet (the Fourteenth of July), just as we refer to Independence Day as the Fourth of July.

Because I am less enthusiastic about beer than about all things French, I hadn’t yet visited your new Brewhouse and I see now that I’d been missing out! When Ed and I arrived there last night, we were most graciously greeted by both your waitress and the atmosphere you’ve managed to create out of what was once a local bread-box of a building. The décor is wonderful, the colors are warm and inviting, your set-up (the bar, your mini-bars around the room, and the congenial set up of tables) made it easy to socialize with friends…On top of that, we admired your brewing vats (visible behind the glass wall in back), and the terrific set-up with the garage doors. Ed and I could easily imagine how it would look arranged like a European café, with seats indoors and out on the nicely widened sidewalk in front. We also appreciated that it is an adaptive reuse of the building in a way that makes it a contributing part of our historic downtown.

And, oh, la, la….la gastronomie! (And Wow! The food!)

One look at the menu, and we knew that your Executive Chef Joshua Lehman had planned a treat we’d not soon forget. It was a difficult choice, actually, but after les Gougeres, I chose Pâté. It was very good, and I tasted some of the Vichyssoise (Ed’s choice), which was wonderful! After that, Ed had your favorite, the Cassoulet. I tasted this too, but liked even better the Quiche Lorraine (which was PERFECT!). Oh, how suddenly I felt I was back on la Rue de la Liberté in Dijon at my favorite café. When I lived and worked there (as a photojournalist), I would take my lunch hours—because, in France, you get two or three hours for lunch—and dine happily on Quiche Lorraine while watching passersby.

The cheeses were just right, and went very well with the beer I chose (La Choulette “Les Sans Culottes”), and the Mousse au Chocolat was tasty and pretty at the same time.

Chef Josh had done an exceptional job in his presentation of these tasty courses, and I tell you quite truthfully that I have not experienced such a delicious meal since the last time I visited France, in 2007! All was absolutely wonderful!

Add to all this the collection of Francophones you’d gathered together for this event, the willingness of our waitress to learn a French phrase or two (and she did well, too!), and the European travel stories shared by you, our host, and it was quite an evening on Bank Street!

Ed expressed what I’m trying to say in fewer, and better words: This was the most sophisticated meal we’ve EVER had in New Albany. Indeed, the meal was sophisticated without being pretentious, and it was French while appealing to the American palate.

Dinners promise to be as delicious as our Bastille Day experience where he and Sous Chef Andrew Gunn offer small and large plate meals to tempt just about any palate. You can order Duck Confit , Mussels, Beef Short Ribs, Scallops, Pesto Lasagna, and Croque Madame. Chef Josh told us he occasionally makes the delicious, and now famous, dish, Ratatouille.

Needless to say, we’ll be going back soon! Roger, bonne continuation! That is to say that we hope you keep it up and we wish you the best!

Wednesday, July 15, 2009

Thanks to those attending last evening's Bastille Day event at the Brewhouse, and to the cast and crew for mkaing it possible. We served more than 30 of the fixed-price, five-course meals, and exhausted the supply of French Bieres de Garde. Only a few Schlaflys were left over, and they'll be gone soon enough.

I was surprised, delighted and gneuinely touched that several French speakers in attendance congregated during and after the meal to chat in their acquired (in one instance, native) language. It's easy to spot the lazy Francophobia in American society, but we tend to forget that French culture has its fans, too, both here and elsewhere.

Chef Josh's cassoulet (above) was my personal favorite. There's nothing wrong at all with sausage, ham, beans and cheese together in one dish.

Obviously, we'll do this again next year. Schedule permitting, we won't wait as long to be part of a French-themed happening. I might finally learn a few words of French.

Tuesday, July 14, 2009

Here is tonight's Bieres de Garde list for the Bastille Day dinner at NABC's Bank Street Brewhouse. The menu is here.

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All bottles listed below are 750 ml. Choose one to accompany Chef Josh Lehman’s five-course Bastille Day meal. Because there are varying numbers of each, supply is contingent on demand. I have not made pairing suggestions, primarily because these Bieres de Garde share characteristics, and should suit the cuisine as a whole. I encourage those sharing a table to select different Bieres de Garde, share the beer, and conduct your own pairings.

France’s famed Bieres de Garde originally were produced by farmhouse breweries located in the north of France, near the Belgian border. Climactically and historically, it is a transitional zone, where wine-making meets brewing, and Bieres de Garde came about as the thoughtful solution to the problem posed by summertime heat, which rendered brewing almost impossible in the age before temperature-controlled fermentation.

The farmers brewed ale during cooler weather, bottled it in used wine and champagne bottles, and cellared the bottles for drinking during summer until the heat subsided and brewing could resume. Bieres de Garde had to be sufficiently ample and alcoholic for cellaring, but not too heavy in body for warm-weather drinking. They also had to go well with food (it’s France!), hence the complex maltiness of the style’s better, enduring examples.-- Roger A. Baylor, NABC

Castelain Blond (6% abv)From the celebrated Castelain brewery, which led the way in restoring an international reputation for traditional Bieres de Garde. Firm and malty sweet, but balanced, with grassy and citrusy hop character.

Jenlain Ambree (7.5% abv)First brewed by the Duyck brewery in 1922, Jenlain Ambree uses three malts and three hop varieties, all French-grown (the latter in Alsace). Biere de Garde’s malt complexity is showcased to great effect here.

Jenlain Blonde (7% abv)Ambree needed a sibling, and Jenlain Blonde came along in 2005 to much acclaim. A shade milder and lighter than its older brother, with a subdued hoppiness.

La Choulette Ambree (8% abv)Flagship amber Biere de Garde from a brewery founded in 1885, and revived during the 1970’s. Delicious maltiness, and versatile pairing possibilities.

La Choulette Blonde (7.5% abv)Malty, but with a drier, spicier edge than the brewery’s flagship amber.

La Choulette “Les Sans Culottes” (7% abv)Tawny golden to amber in color, and displaying an all-purpose elegance with food. From the Shelton Brothers website: “This, the brewery’s masterpiece, proudly pays homage to Les Sans Culottes – the “trouserless” craftsmen who could not afford uniforms but unflinchingly did the handiwork of the French Revolution. A number of brewers were included in their ranks.”

Schlafly Biere de Garde (7.5% abv)Our sole American-made entry is a worthy version of the style. Bottle-conditioned, with a slight yeastiness in younger examples like these, yielding to polished maltiness with age.

Monday, July 13, 2009

I believe there is sufficient inventory to revive Lambic by the Glass after a year's hiatus. As before, the event will be held at the Public House.

However, the final decision as to the exact date depends on the disposition of a shipment of specially ordered Cantillon kegs and bottles.

Currently, I'm hoping this might be the first weekend of week of August or shortly thereafter. It probably will not be held on a weekend, as these are booked until about November, judging from my calendar scrawls. I'm looking at a Monday or Tuesday night.

As soon as I get the word on the shipment, I'll make a fnal decision. Thanks for your patience.

Sunday, July 12, 2009

The bar formerly known as Dublin Cellar (and Wet Willy’s and then just Willy’s) is changing its name, atmosphere and origin of choice once again — this time to Renbarger’s Brewhaus, a German-themed bar.

In theory, there’s always room in the markeplace for a competently executed concept -– witness the profusion of Irish pubs from Billings to Baluchistan.

However, the owner(s) of the spot most of us still associate with Willy’s have already failed to make a go of Irish blarney. Perhaps the failure of Dublin Cellar isn't unexpected given the close proximity of Molly Malone’s and O’Shea’s, two places that do Irish/Anglo fairly well. But in turn, doesn't this prompt legitimate speculation as to why an Irish theme was attempted in such a location in the first place?

Creativity, anyone?

Now the same management will retrofit the operation while the doors remain open. What are the criteria for a competently executed German theme, and does existing management have the expertise?

Color me skeptical, though it may not be all management's fault. The problem with German themes in American food and drink is that Americans generally know nothing about Germany save for cliches that pertain specifically to Bavaria, and the Bavarian “beer, pretzels and kraut” bit has been done to death in its common, purely stereotypical form - which isn't very flattering to reality on the ground in Bavaria.

In short, chances are that there won’t be very much truly German in a broader cultural sense about this new establishment. The beer will be the same lagers we see everywhere (as a hint, any "German" place selling St. Pauli Girl beer is out of the running), and the whole thing smacks of the random concept generator.

As always, I hope I’m wrong. I will give it a fair chance, and am ever prepared to eat my words.

If so, I'd like my words served with Senf, please -- the sweet kind that goes with Weisswurst, and not the spicier mustard more appropriate with Leberkase.

Brewhouse serving Bastille Day menuBank Street Brewhouse (415 Bank St, New Albany, Ind.) is serving up a special Bastille Day menu paired with several French beers Tuesday from 5:30 to 9 p.m. The pub will offer a five-course menu centered on simple French classics prepared by chef Josh Lehman.

The meal begins with gougeres (cheese-filled pastry), followed by a choice of poached egg salad, vichyssoise or country-style pâte. Entrees include a choice of cassoulet, bouillabaisse or quiche Lorraine, followed by an assortment of cheeses. For dessert, guests can choose chocolate mousse or crème brûlée.

Each guest will receive a 750-milliliter bottle of a French-style beer, and co-owner Roger Baylor hopes guests will share tastes with each other.

"I hope people will do their own flights. It'll make it more communal than having me speaking during the meal like I do at beer dinners."

Price is $55 in advance, $60 at the door (one 750 ml beer and service both included). Call (812) 725-9585 or e-mail.

Friday, July 10, 2009

It looks as though the handwriting may be on the wall for Velocity, which only a couple years back was the Courier-Journal's big ticket attempt to kneecap the Louisville Eccentric Observer.

Velocity's congenital avoidance of meaningful content isn't necessarily an excuse for it to die an agonizing and painful death, even if it's my best reason for the same. After all, these are the people who did light beer reviews for the clueless. I've never forgiven them for pandering like that, even if a couple of writers were eventually found who showed an understanding of craft beer.

The point to me is that embarrassing meaninglessness is so readily available these days, and from so many different electronic and computerized medias, that there's no reason for the target demographic to actually grab a hard copy of the rag -- and that's where the crucial advertisements are located.

But we'll see. Perhaps Velocity will survive the latest Gannett cuts to yawn, pander and be gratuitous another day.

While we’re waiting for word about layoffs at the Courier-Journal, Gannett’s operation in Cincinnati is being hit hard. The 10-person staff at CiN Weekly, the weekly entertainment paper (Velocity equivalent) was let go, as was the Enquirer’s editorial page editor.

The weekly is apparently being re-branded as MetroMix, a move already made in other Gannett markets, including Indianapolis and Nashville. Officially, Gannett is calling the new Cincy rag “the premier printed snapshot of all things entertainment that younger adults need to plan their free time.”

In other words, “the best we can do without any staff members to, you know, actually write stuff.”

This cheerful sentence is from CityBeat, a Cincy website following the layoffs:

“Gannett already has made that change in the Indianapolis and Nashville markets, replacing local publications with one standard weekly that uses copy produced from various corporate sites nationwide.”

The story notes that staff members have been placing MetroMix stickers on CiN Weekly distribution boxes. In all, 100 jobs are expected to be lost in Cincinnati.

Okay, either I misread the previous posting at the website of Sergio's World Beers, or it was unclear, or both, so here's the latest on the wind-down of the original location in Shelbyville and the wind-up of the new one on Story Ave. in Louisville. The following is copied verbatim.

Wednesday, July 08, 2009

You'll notice that Bank Street Brewhouse's brewing equipment has remained "wrapped" during the weeks since delivery. Now that brewing is slated to begin perhaps as early as the 15th of July, the pieces must be unwrapped, polished and prepared for duty.

This Friday (July 10) at 12:00 Noon, we'll be doing exactly that, and readers are invited to come lend a hand in exchange for a Progressive Pint or two. I've never done it before, and I don't know how long it will take -- but it sounds like fun.

It sounds like even more fun to commence brewing ... and we're almost there.

In other news, numerous final preparations are underway. The driveway is blocked so that concrete can be poured to finish the sidewalk reconstruction. North (smoking) patio furniture is being built and procured, and soon it will be formally opened.

Streetside/sidewalk furniture is being sourced. The grain room, brewhouse electricity and rear fencing should be wrapped this week. Grain and supplies have been ordered, and the walk-in is chilled and housing kegs of NABC beer brewed at Grant Line.

We're coming to the end of a long process, and the beginning of another one, and it feels fine.

Tuesday, July 07, 2009

We're not sure how we did, but NABC somehow found a loophole and will be participating in the Wine Walk & Shop 2009 in Jeffersonville. It's this Friday, July 10, from 6:00 p.m. to 9:00 p.m.

The event, which is being sponsored by Jeffersonville Main Street Inc., is set up to scatter wine sampling stations among downtown Jeffersonville businesses. Visitors hopefully will walk, sample and shop.

NABC is the only grain vendor amid the grapes, and we'll be at Perkfections, our friends at 359 Spring Street. There's no telling what John might decide to bring.

Monday, July 06, 2009

I've conferred with Chef Josh, and he will have vegetarian options available on next Tuesday's special Bastille Day menu at Bank Street Brewhouse. Note this is "vegetarian," not vegan and/or lactose intolerant. The example he used during our chat is vegetarian Quiche Lorraine.

Sunday, July 05, 2009

NABC Bank Street Brewhouse’s opening hours aren’t synchronized with the annual race times, allowing for European time, but I’ve informed the bar staff of the schedule for afternoon replays and highlights, and we’ll show what we can, when we can.

I’ve seen snippets of Le Tour in person on two occasions, in 2001 and 2004, and it’s a thrill to be in proximity to the festive atmosphere.

I still feel about the race much as like I do about baseball: The participants may be dopers, and yet the essence of the game itself is what matters the most, as in the poster on the wall at the Public House that shows Tour de France riders in the twenties seated on the steps of a bar, admiring children clustered behind them, drinking beers on break.

The ideal is bicycling in Europe. Beer and wine should be the drugs of choice, and will remain so on my personal bicycle tours.

Saturday, July 04, 2009

Certain aspects of the Kentuckiana Celtic Fest have yet to be determined, but it looks like the event itself is a go for Saturday, August 22, at the recently reconstructed riverfront Amphitheater in New Albany.

Permits willing, NABC will have the exclusive beer concession for this event. City hall and the organizers both have advocated for local beer, and we thank them all.

Yesterday Jared brewed an Irish-style Red at the Grant Line garage brewhouse. There may be time to squeeze in a batch of Stout, but if not, Old 15-B should do the trick. Kaiser (pre-Prohibition Pilsner) also will be served, probably with Tunnel Vision.

It is my understanding that the organizers are asking area Irish pubs to purvey food for the day.

Here's the official press release:

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The Kentuckiana Celtic Fest’s inaugural event is a free concert to be held at the newly renovated New Albany Amphitheater on August 22nd from 3 to 11pm.

The “Celts on the River Concert” will feature five local and regional Celtic bands plus headliner Brendan Loughery from Donegal, Ireland.

“Bold and passionate, Brendan is currently based out of Chicago and is a truly professional entertainer who appeals to every crowd young and old alike. He has played at major festivals throughout the country and has opened for many celebrities including Chuck Berry, Bruce Springsteen, John Mellencamp, Lorrie Morgan and more. Brendan has released 5 more CD's including "No Irish Need Apply" and "Last Set Of The Night" voted No.13 and No.12 Albums of the Year 2006 & 2007 respectively by Paddy Rock Radio listeners”.

The Kentuckiana Celtic Fest is a new organization founded to celebrate ‘All things Celtic’. The free concert is a way to introduce ourselves to public,” says President Peggy Baas. “What could be more Celtic than a concert on the banks of the Ohio?” she said.

The group plans to hold a festival every year and celebrate them on both sides of the river, alternating year-by-year between Indiana and Kentucky. Along with the music, Celtic food and libations will be on-hand as well as Celtic informational booths. There will also be the chance to do a “wee bit” of shopping.

The Kentuckiana Celtic Fest is also partnering this year to collect backpacks for the nonprofit “Blessings in a Backpack”. This is a relationship the KCF board is very pleased to have secured. Check out their website at http://www.blessingsinabackpack.com/

So put on your dancing shoes, round up the family, pack up the blankets and folding chairs, and join the Kentuckiana Celtic Fest for a day of food, fun, and wonderful music. We hope to see you on August 22nd!

Friday, July 03, 2009

At the NABC garage brewhouse (Grant Line) today, sampling a wee bit of the latest Elsa von Horizon (Imperial Pilsner) batch. It's been lagering for a month, and there's more time to go ... although I bet some gets pulled for the Great Taste of the Midwest on August 8 in Madison, WI.

Wednesday, July 01, 2009

It’s becoming very difficult to keep track of beer events in the Louisville metro area, and this is a good thing for the overall cause of beer enthusiasm, even if the toll on one’s own liver becomes worthy of reconsideration.

Permit me to begin by offering apologies to the ever dutiful Scott Shreffler, regional Schlafly representative, for dismally failing to publicize (or attend) his cask APA promotion at Kentucky BBQ Company last Friday. Today, courtesy of the Consuming Louisville blog, I noticed that there’ll be a Schlafly and cheese pairing at the Whole Foods on Shelbyville Road next Tuesday evening. I’ve been looking to do one of these with the “cheesemonger” (inside joke, folks) at Lotsa Pasta, so keep reading; maybe it can be squeezed into the tight summer schedule.

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Circa Tuesday, July 7 and through early JulyEnglish “real” cider at the Public House

In July, roughly by the 6th, we’ll be pouring three rare English “real” ciders on the hand-pull at the Grant Line Public House: Yarlington Mill, Scrumpy and Norman (single varietal), all from Gwatkin. They’ll follow one after another until depleted, and once we decide on a serving order, I’ll let you know. Rather, Mike will let me know, and I'll let you know.

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Wednesday, July 8Sergio’s World Beers reopens for business – in Louisville!

For the uninitiated, Sergio’s currently boasts a beer stock of 800 brands, and it’s going to be great fun having him so much closer to the mainstream in Louisville, especially as my customary bicycle route runs close by. For a dated account of the inimitable Sergio’s experience, check the PC archives: Sergio's World Beers an unlikely Shelbyville mecca ... but it is.

This event at Opti Park in Broad Ripple (Indianapolis) gets crazier every year, and includes a Friday evening shindig which may turn out to be more interesting than the main event: VIP Brewmaster's Dinner on Friday, July 17th (6:00 p.m. to 9:00 p.m., also at Opti Park).

Tickets for Friday's five-course meal with ample, copious and continuous beer supplies can be purchased only at Broad Ripple Brewing Company and Brugge Brasserie, but know that it's a blast to eat and drink alongside brewers and brewery owners letting their hair down prior to Saturday's showpiece.

As for the main Saturday event, remember that Jeff and Rick Tours is taking a bus for this one. The cost is $85 per person, and the price includes motor coach transportation (with restrooms), ticket to the festival, BBQ tailgate lunch and refreshments (i.e., craft beer up and back). Call Jeff at 807-7531 or e-mail profgesser@insightbb.com for reservations. Why drive?

We'll kick off at 7:00 p.m. at the Public House. The excuse for this event is the tapping of a keg of Brooklyn Brewery Cuvee de Cardoz, the latest release from the Brewmaster Reserve series. There’ll be other Brooklyn Brewery offerings for sampling, too.

I’m including this because Chef Justin McMillen posted the date at the Louisville Restaurants Forum, and he mentioned the idea the last time we spoke. More details will be coming as they are revealed to me. Should be tomato time by then!